SPICED LAMB KOFTA MEZZE PLATE
The recipe for a Mezze that won't leave your guests hungry. Our [yellow tail] Shiraz perfectly compliments all of the spices across this dish.
INGREDIENTS
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250g lamb mince
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1/2 tsp sea salt and pepper
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1 small white onion - grated
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2 garlic cloves- grated
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1 tsp Baharat spice mix
For the vegetable marinade:
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@alwayshungryinlondon
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3 tbsp good extra virgin olive oil
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Zest of 1/2 lemon
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Juice of 1/2 lemon
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Pinch of sea salt
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Pinch of cracked black pepper
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1/2 tsp chilli flakes
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Leaves from 3-4 sprigs of thyme
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1 garlic cloves- grated or finally chopped
Vegetables:
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1/4 Courgette - sliced 1cm thick and chargrilled on each side for 2-3 minutes
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1/2 Aubergine - slice 1/2cm thick and chargrilled on each side for 4-5 minutes
Other ingredients:
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1 cup of mixed Quinoa - cooked to packet instructions
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2tbsp hummus.
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Fresh parsley and feta as garnish
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Tomatoes and cucumber - chopped
METHOD
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Make your veggie marinade and grill your veggies of choice on a hot grilled pan. Once slightly cooled add your veggies to the marinade for 30 minutes.
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Mix the kofta Ingredients with your hands or a fork in a mixing bowl. Shape the mix into equal-sized koftas and place them into a plate. Cover with cling film and leave in the fridge to firm up for 30 minutes.
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Meanwhile, prepare your mezze plate with cooked quinoa, grilled vegetables of choice, and hummus.
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Preheat your oven to 200 degrees.
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Using a griddle pan, turn the heat to medium-high and sear your koftas until they have the griddle marks on each side. Place onto a baking tray and finish cooking in the oven for 5-7 minutes.
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Once out of the oven, enjoy the koftas with the mezze platter and a glass of [yellow tail] Shiraz.
